Lavash is very popular in many eastern countries... Today we are preparing a classic georgian lavash... The recipe is very simple and delicious. Such pita bread is eaten quickly, so you can knead several portions at once.

Lavash can be eaten instead of regular bread, lavash is especially tasty in combination with milk. If you do not have a special tone oven for baking lavash, then you can bake it in the oven - it also turns out very tasty.

Ingredients for pita bread

350 g flour
40 ml. water
32 g fresh yeast
1 tsp salt

Cooking lavash

Dissolve the yeast in warm water, add a little flour and sugar and let it stand for about an hour to come up.

Sift flour, mix with salt and mix with yeast. Knead a homogeneous dough.

Knead the dough well, cover kitchen towel and leave to rest for 20-30 minutes.

Preheat the oven to 220 degrees, sprinkle the baking sheet with flour.

Roll out the dough thin cake and bake for about 30 minutes.

Ready hot pita sprinkle with water and wrap in a linen towel to sweat a little and stay soft.

Bon Appetit!

Pita

The main varieties of lavash are Armenian, thin lavash and Georgian. Today let's talk a little about Georgian lavash. This is the most popular view bread among the peoples of the Caucasus. Georgian lavash turns out to be more fluffy and thick, it has a fragrant crumb.

Each nationality has its own special ovens. Thus, Georgian lavash is baked in an oven called "tone". She is big clay pot, lined with brick and located at an angle of about 30 degrees to the vertical. Tone is melted with sawdust and the flame is constantly maintained during the baking process.

Lavash sculpted from dough is placed on the back wall of the tone and baked for 10 minutes. in order for the crust of pita bread to be appetizingly crispy, it is constantly sprinkled with water. It is customary to eat lavash exclusively in fresh... And hot lavash baked in real tonay is simply delicious!

Georgian lavash can be baked with a filling - for example, with meat or cheese. Also, the pita dough can be used as a base for pizza, but it is important that it is not too tough. Lavash is especially tasty when combined with homemade milk.

Thick or Georgian lavash is very delicious view of bread. Our family is very fond of all kinds of flat cakes, lavash. With Alimero's readers, I have already shared a recipe for thin pita bread, in which it is convenient to wrap anything. Today I offer you a variant of thick, soft and crispy Georgian bread.

In my city, about two years ago, small bakery-stalls were opened, where a real tandoor oven was installed. The aroma around the bakery is incredible. Coming closer, you can see a huge kneader and oven. Lavash, shoti, lavash with egg, khachapuri, achma and much more are baked there. I was able to resist the temptation and not buy shoti only a few times.

So I decided that I could repeat this bread at home. The result did not disappoint me at all. This lavash was eaten with pleasure and very quickly. The main thing here is to have time to photograph.

To make 1 large pita bread you will need:

1 tsp dry yeast

2 tsp sugar

2 tsp salt

140 g warm water

1 tbsp vegetable oil

Put salt and sugar in the sifted flour.

V warm water we breed honey.

Add yeast to a glass of diluted honey.

Mix everything, let stand for 10 minutes.

Add gluten to the flour and mix.

Pour honey-yeast water into flour and knead smooth dough. Let stand for 1 hour.

Without using a rolling pin, stretch the dough all over the baking sheet. We cover it cling film, let us rise for about 30 minutes.

Preheat the oven to 180 degrees. Preparing ice. We send the baking sheet with pita bread to the oven, put 5-6 ice cubes on the bottom baking sheet and close the door very quickly. We bake until golden brown about 10-15 minutes.

Crispy outside, soft inside lavash is ready!

Armenian lavash is a versatile type of bread. It is baked both in the form of a cake and in the form of a thin sheet. The second option is loved by many housewives, because from it you can prepare snacks and rolls with varied filling... Such a dish will easily become an element. festive feast... When composing a composition for a buffet table, thin pita bread is indispensable. And the daily meal will be very successfully complemented by a roll, albeit with the simplest filling.

To make pita bread at home, you need a minimum of products. There are only three of them: flour, salt and water. A pleasant circumstance is the absence of yeast in the composition, which means that you can eat such bread and not be afraid for your figure. In the Caucasus, a special oven is used to bake lavash, but you can also bake its analogue in the oven, which is not inferior in taste to real Armenian bread. It should be remembered that before you start baking pita bread at home, you must let the kneaded dough brew, then it will be much more elastic. As a form, you can use a baking sheet or a frying pan with non-stick coating large diameter.

Cooking thin pita bread at home

Pour a glass of hot water into any convenient container, add salt to it to taste and stir until it is completely dissolved. Pour three glasses of flour into a volumetric cup, and reproduce a small crater at the peak. Pour in water in small portions, while stirring the resulting mass. You need to knead until it is free to lag behind your hands. Cover the resulting dough with a cotton towel and let it sit for 30-40 minutes. After that, pinch off a piece with a small fist from the total mass, roll it into a thin plate. We put it in the pan. As soon as bubbles begin to appear on the surface, immediately turn it over with a fork to the other side. When the pita bread is ready, sprinkle it with water and cover with a towel.

Cooking thick pita

To make thick pita bread at home, you will need the same products, but with the addition of yeast. Mix in a separate container hot water with yeast and salt. Then add this mixture to flour and knead yeast dough, after which it is left to rise (45-60 minutes). Next, it must be divided into parts from which the cakes are formed - they also need to be allowed to lie down for 20 minutes. Bake in the oven for 2-3 minutes on each side.

It is obvious that making pita bread at home does not take much time and money. Of course, delicious bread does not stay long in any family. But still try to grease thin pita bread with mayonnaise, put fish or any other filling, season with chopped herbs, roll into a roll and cut into slices. From thin lavash you can make delicious shawarma.

After complete cooling, cooked pita bread at home is transferred to plastic bag... It is stored for about a week, if for some reason they did not eat it earlier.

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How to bake thick pita bread at home video recipe - step by step

Below you will find step by step video a recipe to help you cook.

Connoisseurs of pilaf and others meat dishes asian food know that they need to be eaten only with special bread in order to fully comprehend the taste. Best in harmony with them Uzbek lavash- round, like the sun, ruddy cakes with a characteristic depression, which are usually prepared with a unique sourdough. To make them truly tasty, they are baked on the inner walls of a special clay oven, which, however, can be completely dispensed with.

The recipe for this popular bread is very varied. But in any case, a special yeast culture is used. With its help, every local housewife knows how to cook Uzbek lavash so that it is fragrant, soft and does not stale for a long time.

The process of making lavash according to the recipe, which is followed by local bakers, takes many hours and involves multi-stage kneading of the dough in meat broth.

Obi-non and patyr: Uzbek lavash at home

These two funny words mean different varieties traditional bread of the inhabitants of Uzbekistan. The first of them, "obi-non" is translated as "Uzbek bread". To the traveler who went to long journey, at parting, they were given a bite of obi-non, prepared without fail in an earthen oven. He had to finish the rest of the cake when their wanderings returned.

Patyr is another kind of Uzbek lavash. Sheep fat or butter is put in his yeast dough, so that the baking remains fresh longer. We have prepared two simple recipes Uzbek bread at home.

Uzbek lavash: recipe in the oven

We offer detailed recipe pita bread step by step, so that it is clear not only in what sequence to combine the products, but also how to form it correctly, and most importantly - how to bake the cakes to make them tasty and airy.

Ingredients

• Flour of the 1st grade - about 500 g;
• Salt and granulated sugar- 1 tsp;
• Dry yeast - 1 tsp;
• A mixture of water and kefir (proportion 50x50) - 360 g;
• White sesame - 1-2 tsp

How to cook Uzbek lavash

To make the breads fluffy and soft, you need a lot of steam in the oven. To do this, in a very hot deep baking sheet or deco, after placing the cakes in the oven, pour a glass of boiling water and immediately close the door more tightly. After 5 minutes, the remaining water will need to be removed and the steam released by opening the door.

The finished cakes must be cooled, stacked one on top of the other, and then covered well to soften the crust. Lovers of pleasant crunchiness may not do this.

• If there is no first-grade flour on the farm, it can be replaced with a premium product, slightly "diluted" with whole grain flour.
• A little more water may be required during kneading - this is if the dough is too tight.

Uzbek lavash with milk

Ingredients

• - half a kilo + -
• - 2 tsp + -
• — 170 g (half glass)+ -
• — 170 g (half glass)+ -
• - 2 tbsp. + -
• - 1 PC. + -
• — 1/3 tsp or to taste+ -
• Sesame seed - 1-2 tsp + -

How to get Uzbek lavash in the oven

1. Sifting flour (for the splendor of the dough), mix it with yeast, add some salt.
2. Then - a series of water and milk. They can be premixed or added individually.
3. The finished dough should work well. To this end, we put it in a container, greased with oil, and send it to heat for 1 hour.

When the lump of dough "grows up", add a little more butter to it, knead it well, and let it bask in the warmth again for a quarter of an hour. Then it will remain to form bread products, as in the first case, pierce the middle with a fork in several places, grease the entire surface with an egg and decorate with sesame seeds. And then - in the oven, so that the pita breads brown and rise.

On the cakes, which we cook according to one of the recipes, you can cook pizza very quickly in the microwave oven.

Ingredients

• Lavash cake - 1 pc.;
• Boiled sausage or chicken (pulp) - 300 g;
• Tomato - 2-3 pieces;
• Ketchup - 3-4 tbsp l .;
• Onion - 1 pc.;
• Hard cheese - 200 g;
• Provencal herbs (dry) - a pinch.

It is a universal type of bread. It is baked both in the form of a cake and in the form of a thin sheet. The second option is loved by many housewives, because it can be used to make snacks and rolls with a variety of fillings. Such a dish will easily become an element of a festive feast. When composing a composition for a buffet table, thin lavash is indispensable. And the daily meal will be very successfully complemented by a roll, albeit with the simplest filling.

Necessary products

To cook pita bread at home, you need a minimum of products. There are only three of them: flour, salt and water. A pleasant circumstance is the absence of yeast in the composition, which means that you can eat such bread and not be afraid for your figure. In the Caucasus, a special oven is used to bake lavash, but you can also bake its analogue in the oven, which is not inferior in taste to real Armenian bread. It should be remembered that before you start baking pita bread at home, you must let the kneaded dough brew, then it will be much more elastic. As a mold, you can use a baking sheet or a large-diameter non-stick frying pan.

Cooking thin pita bread at home

Pour a glass of hot water into any convenient container, add salt to it to taste and stir until it is completely dissolved. Pour three glasses of flour into a volumetric cup, and reproduce a small crater at the peak. Pour in water in small portions, while stirring the resulting mass. You need to knead until it is free to lag behind your hands. Cover the resulting dough with a cotton towel and let it sit for 30-40 minutes. After that, pinch off a piece with a small fist from the total mass, roll it into a thin plate. We put it in the pan. As soon as bubbles begin to appear on the surface, immediately turn it over with a fork to the other side. When the pita bread is ready, sprinkle it with water and cover with a towel.

Cooking thick pita bread

To make thick pita bread at home, you will need the same products, but with the addition of yeast. In a separate container, mix hot water with yeast and salt. Then add this mixture to flour and knead the yeast dough, and then leave to rise (45-60 minutes). Next, it must be divided into parts, from which cakes are formed, - they also need to be allowed to lie down for 20 minutes. Bake in the oven for 2-3 minutes on each side.

And what to do with pita bread?

It is obvious that making pita bread at home does not take much time and money. Of course, delicious bread does not last long in any family. But still try to grease thin pita bread with mayonnaise, put fish or any other filling, season with chopped herbs, roll into a roll and cut into slices. Delicious shawarma can be made from thin pita bread.

How to store?

After complete cooling, the prepared pita bread at home is transferred to a plastic bag. It is stored for about a week, if for some reason they did not eat it earlier.